Pumpkin Muffins

I found a can of organic pumpkin pie filling in my cupboard that I don’t remember buying. It’s already sweetened and spiced with cinnamon, ginger, cloves, nutmeg and allspice, so I figured it’d be perfect for muffins. The following recipe is gluten free and grain free.

pumpkin muffins


1/3 cup almond meal
2 tablespoons flax meal
2 tablespoons tapioca flour
4 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1 tablespoon vanilla powder (can use vanilla extract)
1/4 teaspoon sea salt
15 ounces organic pumpkin pie filling
1 duck egg or 2 chicken eggs
1 tablespoon avocado oil (can substitute melted butter)

Click on ingredients to see what brands I use


In a small bowl, combine the first eight ingredients: almond meal, flax meal, tapioca flour, coconut flour, baking soda, baking powder, vanilla and sea salt.

Note: if you are using vanilla extract, add it to the egg/pumpkin mixture rather than the dry ingredients.

In a separate bowl, beat the eggs with a whisk until silky smooth and completely blended. Then whisk in the pumpkin, vanilla and oil.

Whisk the wet ingredients into the dry ingredients. Spoon the batter into lined or greased muffin tins, filling each 2/3 full. Bake for 25 minutes until a toothpick comes out clean.

Let cool before serving. Makes 12 muffins. (I know, there are only nine muffins in the below photo, the other three didn’t fit on my cool new rooster plate* so I had to eat them!)

more pumpkin muffins

These muffins are moist and delicious. They would also be good with dried cranberries, currents, or raisins added, or even some finely chopped candied ginger pieces. They would also be divine topped with ginger-infused whipped coconut cream. (I always keep a can of full-fat coconut milk in my fridge, for when the urge hits!)

Ginger Infused Whipped Coconut Cream

To prepare the whipped topping, open a can of chilled coconut milk that has been refrigerated for at least 24 hours. Without shaking it or turning it upside down, carefully spoon into a mixing bowl the thick layer of opaque milk that has formed at the top of the can. Leave the syrupy looking translucent liquid in the can (reserve for use in other recipes or your morning smoothie). Add 2-3 tablespoons of powdered confectioners sugar, 1 teaspoon each vanilla powder and powdered ginger. Using a hand mixer, whip the coconut milk until creamy: start on low and then increase to a higher speed, moving the beater up and down and around to infuse the mixture with as much air as possible. Note: coconut cream is best used right after it is whipped although it actually holds up fairly well in the fridge.

Note: to prepare your own powdered confectioner’s sugar, grind raw cane sugar in a blender for 3-4 minutes until it is a fine powder and there are no sugar crystals remaining. Set aside in an airtight container until ready to use.

* “Vintage Rooster” plate designed by Susan Winget for Certified International’s “Country Collection”.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

2 thoughts on “Pumpkin Muffins”

    • I get vanilla bean powder from Amazon, which is dark brown and smells divine. Click on “vanilla” to see the brand I use. You can also find vanilla powder on Amazon, which I’ve also used. I’m not sure why, but I prefer baking with vanilla powder vs. vanilla extract.

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